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Jambalaya

Prep time 15 mins
Cook time 28 mins
Yield 4 servings.

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 cup finely chopped onion
  • 1/3 cup finely chopped green pepper
  • 1/3 cup finely chopped celery
  • 1 teaspoon salt-free Creole seasoning
  • 1/4 teaspoon ground pepper
  • 1 (15-ounce) can no-salt-added stewed tomatoes, undrained
  • 1 (14 1/4-ounce) can no-salt-added chicken broth
  • 1 cup long-grain rice, uncooked
  • 1/2 cup finely chopped, lean cooked ham
  • 10 ounce halibut, cut into bite-size pieces

Nutrition Information

  • calories 316
  • caloriesfromfat 10 %
  • fat 3.5 g
  • satfat 0.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 21.3 g
  • carbohydrate 47.2 g
  • fiber 1.5 g
  • cholesterol 37 mg
  • iron 0.0 mg
  • sodium 182 mg
  • calcium 0.0 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add chopped onion, green pepper, and celery; cook 7 minutes or until tender, stirring often. Add Creole seasoning and 1/4 teaspoon pepper; cook 1 additional minute.

  2. Stir in tomatoes and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add fish; cover and cook 5 to 7 minutes or until fish flakes easily when tested with a fork.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook